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This research paper aims to explore the added value of knowledge management (KM) and its antecedents for innovation and organizational performance (OP) in marginal healthcare organizations.

Using insights from the resource-based view and knowledge-based theory of the firm, the model explains the effects of technology capabilities (TC) and organizational culture (OC) on the KM process, process innovation (PIN), administrative innovation (AIN) and OP. The authors used partial least squares structural equation modeling (PLS-SEM) and fuzzy-set qualitative comparative analysis (fsQCA) to analyze data collected from 168 healthcare practitioners in Cameroon using a survey.

The authors reveal that TC and OC positively impact some KM components. Knowledge sharing (KS), knowledge acquisition (KA) and responsiveness to knowledge (RK) influence PIN, while only PIN and KA influence OP. FsQCA provided several configurations that lead to high OP within healthcare centers. As a result, the results are adaptable to any healthcare center that wishes to set up one or more KM processes.

Given that the results will help the health workforce make concerted decisions about medical care, the authors contribute significantly to the definition and optimization of KM in healthcare by implementing various processes and policies to ensure the continued existence of high-quality and outstanding healthcare systems. The KM propositions will enable healthcare centers to: (1) improve the quality of patient care through collegiality in medical practice; (2) optimize processes in the patient care chain; and (3) leverage knowledge gained though knowledge sharing among the medical team. The propositions open up avenues for future research in addition to providing practical implications for healthcare center practitioners.

This study sheds new empirical light on the relationships between KM antecedents and processes, innovation and OP in healthcare centers. This research is one of the few to examine the relationship between TC, OC, KM processes, innovation and OP in developing countries. This paper aims to fill this gap and inform future research concerning KM in the healthcare sector. Further, this study goes beyond testing the PLS-SEM approach's hypotheses by applying fsQCA to provide practical and comprehensive knowledge on how to increase the efficiency of a healthcare center through KM.

This paper aims to investigate the relationships between key mediators, namely, Muslim-friendly context and the intention of tourists to revisit edu-tourism destinations in Terengganu.

The study engages tourists and visitors who have explored seven distinct edu-tourism destinations, with a total sample size of 384 participants. Data analysis is conducted using the Statistical Package for the Social Sciences and Analysis of Moment Structures for structural equation modeling.

Findings indicate that Muslim-friendly does not mediate the relationship between tourism operators, events and investment concerning tourists revisiting Terengganu. However, it plays a significant mediating role between local communities, educational institutions and tourism organizations.

Despite valuable insights, limitations arose due to a lack of Terengganu-specific literature on Muslim-friendliness in edu-tourism, leading to reliance on studies about Sharia-compliant hotels, the broader tourism industry and Islamic tourism.

The thriving halal tourism industry’s growth has heightened awareness of Muslim-friendly destinations, like Terengganu. The state actively promotes diverse halal services for Muslim travelers, encouraging operators to prioritize Sharia-compliant facilities. Strategic marketing and government support for Sharia-compliant edu-tourism investments aim at fostering economic growth and ensuring sustainability.

Social implications stress the need for inclusivity and cultural sensitivity in Terengganu’s tourism. Prioritizing Muslim-friendly services not only boosts economic growth but also fosters an inclusive and welcoming environment for diverse travelers. Government support for Sharia-compliant edu-tourism investments aligns development with cultural and religious values, promoting a harmonious and inclusive society.

This research explores Terengganu’s innovative edu-tourism approach, prioritizing Muslim-friendly services for diverse travelers. By emphasizing Sharia-compliant facilities and investments, the region aims to foster economic growth and create an inclusive cultural environment.

This paper aims to examine existing literature on halal food consumption from the perspective of consumer behaviour research. It identifies progress, current state and gaps and provides direction for future research to advance the field.

This paper reviewed papers from 2007 to 2023 using Scopus and WOS databases. The review used the Theories–Context–Characteristics–Methods (TCCM) framework and followed the scientific procedures and rationales for systematic literature reviews (SPAR-4-SLR) protocol.

The review summarises the methods, theory and approaches used in the topic and presents key findings and a proposed framework. It can guide future researchers in developing their models, making it a valuable starting point for future research. Despite the existence of SRL in halal food to the best of the authors’ knowledge, this work is the first review that proposes a model for halal food in consumer behaviour.

This review provides a twofold contribution. First, this review's theoretical contribution is advancing consumer behaviour literature on halal food. Second, this work's practical contribution is to enrich practitioners' understanding of the antecedents of consumer behaviour regarding halal food. This is the first review proposing a consumer behaviour model for Halal food. It makes a theoretical contribution to understanding consumer behaviour on Halal food and provides practical insights for practitioners.

There are a variety of benefits associated with the use of YouTube for learning purposes, such as YouTube is a free open-access tool students can use to facilitate their learning. This study investigates whether an attitudinal factor (i.e. perceived usefulness) and the factor's antecedents, resource quality factors (i.e. credibility, currency, coverage and relevance), normative factor (i.e. subjective norm) and control factor (i.e. perceived ease of use) all affect college freshmen's behavioral intentions to use YouTube for academic learning purposes.

This research employs the theory of planned behavior (TPB) to explore the attitudinal, normative and control factors associated with college freshmen's behavioral intentions to use YouTube for academic learning. After developing a quantitative survey given to 182 college freshmen in a Southeastern institution in the United States of America, structural equation modeling (SEM) was used to examine the seven hypotheses and the research constructs.

The results indicate that attitudinal factor (i.e. perceived usefulness) and its antecedents, resource quality factors (i.e. currency, coverage and relevance) and normative factor (i.e. subjective norm) have a statistically significant effect on college freshmen's intentions to use YouTube for academic learning purposes.

This study suggests that individual motivations (i.e. perceived usefulness and subjective norm) and resource quality factors (i.e. currency, coverage and relevance) play into college freshmen's decisions to use YouTube for learning purposes, while other research indicates that the system or application itself factors into students' decisions to use technology for learning.

This study suggests that college freshmen are more likely to use YouTube for academic learning purposes when the freshmen hold favorable attitudes about the platform and when the freshmen believe the freshmen's peers are also using YouTube to supplement in-class learning.

This is an initial study that focuses on college freshmen's behavioral intentions to use YouTube for academic learning purposes. This research demonstrates the roles that peers as well as resource quality factors play in students' decisions to use specific technology to enhance the students' learning.

This study aims to explore the determinants that impact state Islamic University/Perguruan Tinggi Keagamaan Islam Negeri students’ intention to adopt online cash waqfs. In doing so, this study integrates knowledge of cash waqf and trust variables within the theory of planned behavior (TPB), allowing an examination of the mediating role of TPB variables and trust within the relationship between knowledge of cash waqf and intention for online cash waqf behavior.

To carry out an empirical analysis, the authors developed a well-structured questionnaire and distributed it to a group of students currently enrolled in PTKIN, obtaining 443 usable responses. The partial least squares-structural equation modeling (PLS-SEM) technique was used for the dual purposes of data analysis and hypothesis testing.

This study demonstrates that factors such as attitude, subjective norms, perceived behavioral control, trust and knowledge of cash waqf have a significant and favorable influence on the intention to donate through e-cash waqf. Knowledge of cash waqf impacts attitudes, subjective norms, perceived behavioral control and trust. The final analysis shows that attitude, subjective norms, perceived behavioral control and trust partially mediate the relationship between knowledge and intention in the online cash waqf context.

The aforementioned elucidates the paramount importance of trust in shaping individuals’ tendencies to engage in cash waqfs. The insights mentioned have the potential to be used by cash waqf establishments to promote transparency and accountability, ultimately bolstering the confidence of potential donors.

The concepts of waqf and the use of online cash waqf as a means of donation in developing countries are relatively new. In this study, the intention of students to adopt online cash waqf was predicted for the first time by considering their knowledge of cash waqf and their trust in online cash waqf transactions.

This study examines the effect of some motivations of domestic tourists visiting Mugla related to the consumption of local Mugla food on behavioural intentions. The mediating impact of destination image on the behavioural intention effect of tourists' local food consumption motivations is also investigated.

A quantitative approach was adopted for the study’s objectives. The population of the study consisted of domestic tourists visiting Mugla, Turkiye. The sample was determined by the convenience sampling method, which is one of the non-probability-based sampling techniques, because of the characteristics of the research population. Around 390 questionnaires collected from tourists visiting Mugla were analysed. The structural equation model (SEM) was applied for testing the research hypotheses, and Bootstrap technique was used for mediation effect analysis.

Sensory motivation, which is one of the local food consumption motivations, was found to have a statistically significant effect on behavioural intention. No significant effect was found between other motivation factors (excitement, cultural, interaction and health) and behavioural intention. Also, there is a partial mediation effect of destination image in the effect of sensory motivation on behavioural intention. Whilst sensory value alone explains 28% of the effect on behavioural intention, it explains 31% of the effect on behavioural intention together with destination image.

The development of food culture in a destination and the increase in awareness of the food culture of the destination through different consumer components are of great importance for regional tourism. This research contributes to the gastronomy tourism literature in terms of examining the local food consumption motivations that are effective in visitors' experiences of Mugla food, the effect of these motivations on revisits and the role of Mugla destination image.

Generation Z (Gen Z) is entering the hotel workforce and will soon become the dominant group. This has called for a better understanding of this workforce’s attitudes and perceptions towards working in the hotel industry. This study aims to examine the effect of organizational socialization on the retention of Chinese Gen Z employees, the mediating role of person–environment fit (P-E fit) and the moderating effect of career commitment.

Time-lagged data were collected from 426 Gen Z new employees from 20 upscale hotels at two different times (2 weeks and 12 weeks after the employees entered the hotel). Confirmatory factor analysis, structural equation modeling, bootstrapping analysis and moderated hierarchical regression analyses were used for data analysis.

Organizational socialization positively affects employee retention via person–environment fit. Moreover, career commitment positively moderates the relationship between person–environment fit and employee retention.

Hotels must view organizational socialization as a long-term investment in Gen Z talent management by offering effective training through diverse methods, creating a collaborative environment and helping them develop career plans to enhance their career commitment.

This study unpacks the four dimensions of organizational socialization and investigates their differential effects on Gen Z employees’ retention through P-E fit. The moderating role of career commitment is also examined. This study contributes to the growing body of hospitality human resources management research on this new generation of workforce in China.

The study aimed to investigate the relationship between the intention to avoid food waste (IAFW) and the use of food-sharing technologies, such as internet platforms and mobile applications. The study utilized a model based on the theory of planned behavior (TPB) as an extension of the unified theory of acceptance and use of technology (UTAUT2).

An online platform tool (Prolific), and online self-report questionnaires were used to gather empirical data on 309 individuals. These data were then analyzed using two-step structural equation modeling.

The model explained 76% of the variance in user adoption of food-sharing mobile applications and internet platforms, supporting seven out of the nine tested hypotheses. Effort expectancy, social influence and IAFW were found to be the significant determinants of the behavioural intention to use food-sharing mobile applications and internet platforms (BITA). IAFW partially mediated the relationship between perceived behavior control and BITA. Age played a moderator role between the adoption of food-sharing mobile applications and internet platforms. However, IAFW did not play a mediating role between environmental concerns and BITA. The facilitating condition construct had an insignificant impact on BITA.

The current study was affected by some limitations. First, the data may not be considered as statistically representative because they were gathered online. However, the varied sociodemographic backgrounds of the respondents would boost the reliability of the findings. However, it would be prudent to use caution when extrapolating these findings to other contexts and cultures. Second, environmental concerns and perceived behavior control related to the avoidance of food waste behavior, as well as other factors that affect technology acceptance, may alter with time. Data from cross-sections may cause difficulties in following such changes. Thus, we recommend that longitudinal research studies aimed at building on our findings should be conducted. A qualitative study may help gain deeper insights into the relationship between IAFW related behavior and the adoption of various technologies to share leftover food, thereby revealing further details regarding different perspectives held by various respondents.

The positive relationship between environmental concerns and IAFW underlines the significance of investing in this area to raise social awareness and public concern for environmental safety. Additional initiatives aimed at increasing public concern regarding environmental issues may increase the overall IAFW. Instead of concentrating on a single source pertaining to the avoidance of food waste, the government and policy regulations should focus on regulating and eliminating waste from all sources that generate waste. The adoption of technology to share leftover meals may be influenced by social factors. Increased advertising for food-sharing mobile apps and online platforms may persuade more users to join. Additionally, building additional platforms and mobile apps in these fields with friendlier interactions may improve the cyber environment, making it easier for people to use them. By providing information, tools and assistance to promote the reduction of food wastage, policymakers may create interventions that enhance public perception and behavior toward the reduction of food waste. In conclusion, the findings of our study indicated that the social impact and ease of use are important factors in determining the adoption of food-sharing technology. Cooperation with social influencers, policymakers and developers may lead to the development of user-friendly technology that may improve accessibility to food-sharing technology.

In order to encourage the adoption of food-sharing technology among various age groups, policymakers may create initiatives that take the specific requirements and traits of each group into consideration. Policymakers and governments may also create legislation and regulations that are tailored to guarantee food safety and health security for users of food-sharing technology, such as instructions for handling and storing food as well as safeguards against food fraud and contamination.

This study addressed practical issues related to managing and reducing household food wastage through social sharing via mobile applications and internet platforms. The proposed model, which integrated TPB with UTAUT2 in the context of food wastage and technology acceptance, contributes to the current body of knowledge.

This study emphasizes the growing significance of destination attributes in shaping the experiences and behaviours of gastronomy and culinary tourists. Understanding both core and complementary attributes of a gastronomy tourism destination is crucial for its sustainable development. However, there is a lack of a reliable measurement for tourists’ perceived attributes of gastronomy tourism destinations (PAGTD). Therefore, the purpose of this study is to develop a scale to measure tourists’ PAGTD.

The study systematically followed the scale development and validation process, using three samples (Sample 1, n = 200; Sample 2, n = 204; and Sample 3, n = 204) to establish the psychometric properties of the proposed PAGTD scale.

The validated scale comprises five dimensions, namely, food culture, food sensations, food cooking, service environment, and food price & quality, encompassing a total of 22 measurement items.

This research significantly contributes to the gastronomy tourism literature by elucidating the dimensionality of PAGTD and validating the PAGTD scale.

目的地属性对美食游客的体验和行为的影响日渐凸显。理解美食旅游目的地的核心属性和补充属性对目的地可持续发展至关重要。然而, 目前还缺乏一份测量游客感知的美食旅游目的地属性（PAGTD）的量表。因此, 本文旨在开发并验证游客感知的美食旅游目的地属性量表（PAGTD量表）。

本文严格遵循量表开发与验证的程序, 利用三份样本（样本1, n=200; 样本2, n=204; 样本3, n=204）建立了PAGTD量表的信度和效度。

经过验证, PAGTD量表包括5个维度：美食文化、美食感官因素、美食烹饪、服务环境、美食价格与质量, 共计22个测项。

本文不仅阐明了游客感知的美食旅游目的地属性的多维结构, 还开发并验证了一份具有良好信效度的PAGTD量表。

Este estudio hace hincapié en la creciente importancia de los atributos de los destinos a la hora de configurar las experiencias y los comportamientos de los turistas gastronómicos y culinarios. Comprender tanto los atributos principales como los complementarios de un destino turístico gastronómico es crucial para su desarrollo sostenible. Sin embargo, se carece de una medición fiable de los atributos percibidos por los turistas de los destinos de turismo gastronómico (PAGTD). Por lo tanto, el objetivo de este estudio es desarrollar una escala para medir los PAGTD de los turistas.

El estudio siguió sistemáticamente el proceso de desarrollo y validación de la escala, utilizando tres muestras (Muestra 1, n=200; Muestra 2, n=204; y Muestra 3, n=204) para establecer las propiedades psicométricas de la escala PAGTD propuesta.

La escala validada comprende cinco dimensiones: saber, cultura alimentaria, sensaciones alimentarias, cocina de los alimentos, entorno del servicio y precio y calidad de los alimentos, que abarcan un total de 22 ítems de medición.

Esta investigación contribuye significativamente a la literatura sobre turismo gastronómico al dilucidar la dimensionalidad del PAGTD y validar la escala PAGTD.

This study aims to examine the conceptual and empirical operations of hospitality at its intersections with health care, which includes medical and senior care.

This study conducts a systematic review of literature on hospitality in health care published in hospitality, tourism and leisure journals spanning from 1990 to 2023. A total of 50 studies meeting the inclusion criteria are reviewed, providing insights into how hospitality is conceptualized, its practical implementation and the proposed outcomes in health-care settings.

Hospitality in health care is conceptualized by hospitality scholars in three main ways: as service functions, as a service exchange and as an organizational culture. There is a significant overlap between the notion of hospitality and the concept of person-centered care in gerontology and health-care literature. Also, hospitality contributes positively to patient/resident experiences, organizational performance and societal impacts.

The study is limited by its focus solely on the theoretical and practical aspects of hospitality in health care within hospitality, tourism and leisure journals, excluding relevant literature from gerontological and health-care journals.

Interdisciplinary research requires scholars from different disciplines to develop a common language and understanding of key concepts. This study presents the conceptual and practical domains of hospitality and its relevancy to health-care research and offers future directions to strengthen the interdisciplinary research between hospitality, health care and gerontology.